Pan Seared Halibut with Roasted Purple Potatoes and Warm Asparagus Salad
Ingredients for the potatoes:
(if you can’t find purple potatoes, sub red bliss or even Yukon gold)
4 each small potatoes, cut into 4 slices
1 tablespoon olive oil
1 pinch salt and black pepper
Toss potatoes with the olive oil, salt and pepper in a bowl. Then place on a roasting pan and roast in oven at 350 degrees for 25-30 minutes, or until potatoes are fully tender. Set aside.
Ingredients for the sauce:
1 bunch Asparagus, finely chopped.
2 each shallots, finely chopped
1 tablespoon thyme, finely chopped
1 stalk lemongrass- minced (if not available substitute zest of ½ lemon)
1 teaspoon Fresh ginger, minced
1 tablespoon rice wine vinegar
¼ cup white wine
2 cups heavy cream
1 cup spinach
¼ cup olive oil
To taste salt and pepper
Using a medium sauce pot on medium heat, add olive oil.
When oil is hot add shallots, asparagus, thyme, lemongrass and ginger.
Sweat out ingredients for about 5 minutes then add white wine, rice wine vinegar, and heavy cream. Bring to a gentle simmer and cook for about 20 minutes.
Then place sauce in a blender. Add spinach and blend for 10 seconds on high speed.
The spinach will help give the sauce a nice green finish. Strain sauce through a fine sieve and set aside. Season with salt and pepper.
Ingredients for the vegetables:
1 bunch Asparagus, remove the bottom stems and slice asparagus into 2-inch julienne
1 each red onion, sliced thin
1 cup red cherry tomatoes, cut in half
1 cup yellow cherry tomatoes, cut in half
½ cup white truffle oil (if not available substitute extra virgin olive oil)
In a large sauté pan on medium heat, add truffle oil and gently warm the vegetables and
place over the halibut. Salt and pepper to season
Ingredients for the Halibut:
4 each 7 ounce portions of halibut fillet
2 ounces olive oil
Season each halibut fillet with salt and fresh cracked pepper.
Using a large sauté pan, add olive oil. When oil begins to smoke, gently add halibut into
pan 1 piece at a time. Do not shake or move pan. As halibut begins to sear and form its
crust place the sauté pan into a 350 degree oven and cook for about 10 to 15 minutes.
When done remove from oven. Now using a flat fish spatula gently remove fish from
pan and turn halibut over. Fish should have a nice golden brown color.
On the plate, first add your potatoes, then place halibut on top of them. Gently add the
warm asparagus salad on top of halibut and let some of the pieces fall off around the
plate. Drizzle the sauce around the halibut and vegetables. Serve immediately.